"Chicken" Salad

Goodness gracious!!!
Can you tell it's been a busy summer??? I just looked and saw that I only posted FIVE TIMES last month. I promise, it's with good reason. After visiting with my mom:



...going to Wisconsin to see some of our darling friends get married (and meeting some of the nicest people in the world!!! I love Wisconsin!!!):



...and having a visit from my best friend (she's Canadian, it's been 7 years, and it was the best trip EVER!):



(We got matching tattoos! We're avid tea drinkers. Tea has been there for us when jobs and boys and catty girls and the party scene haven't.)



...I'm a little tired and looking forward to some down time. Not before I share this amazing recipe with you, though!

I was at the grocery store the day that my MerMer left. My other favorite friend in the world (yeah, I have a few of those!), Missy, had sent me a text about the "chicken" salad she had just made. I asked for the ingredients, bought them, and within 20 minutes, was eating it. She laughed a bit at me because I had made it so fast, but it sounded so good!

(Quick background on Missy: we've known each other for years. For some reason, when we lived on the island of Okinawa together, we weren't vegan or even vegetarian. Now that we're no longer almost-neighbors, she decided to jump on the vegan bandwagon with me and we're both so aware of what we eat and how are bodies handle it.)

Missy & I 4 years ago:



Missy & I last month:



Going vegan has done a body good!

Anyway, I digress. This is a food blog, after all. :)





"Chicken" Salad
Prep time: 5 minutes

1 15-oz can chickpeas, drained and rinsed
1/2 cup Vegenaise
1-2 celery stalks, diced
1/4 cup green onion, thinly sliced
Black pepper, to taste (I used TONS)

1. Mash the chickpeas with a potato masher until there's just a few big pieces left. Add the other ingredients, mix, and enjoy thoroughly. Which you will. :)

Here's your nutritional value for REAL chicken salad (as seen here):



...and here's the value for THIS "chicken" salad:



Look at that protein and fiber! AND IT'S DELICIOUS, PEOPLE!!!
Cody gobbled this stuff up.

I don't know why you're still reading this. You should be at the store or going through your fridge, figuring out if you can make this. :)

Focaccia Bread

I'm a huge fan of bread. It's almost as if no matter how full I am, there's always room for one more piece of bread or one more biscuit or one last roll. Especially if it's fresh-out-of-the-ove-homemade-delicious-bread.

I've been making this focaccia bread for years. It used to get topped with both mozzarella and parmesan cheese. I pair it with pasta, make panini with it, and it's so easy, even Cody has made it before! That should tell you something. If you're looking for something to go with dinner tonight, why not whip this up? You'll thank me later.





Focaccia Bread
Prep time: 5 minute, plus 20 minutes rise time
Cook time: 15-20 minutes

2 3/4 cups unbleached all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup warm water
2 tablespoons olive oil

1. In a large bowl or electric mixer fitted with a dough hook, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and warm water.

2. Continue kneading in the electric mixture until it becomes elasticy and smooth. If mixing by hand, turn onto a lightly floured surface and knead until elasticy and smooth. Lightly oil a large bowl (I just use the bowl I mixed it in!), place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.

3. Preheat oven to 450° F. Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick circle. Brush top with olive oil. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

That's it! That's all there is to it. If you don't make this bread, you're silly. That is all.

Pasta Day!

I've been finding myself in a crazy state of homesick lately. Not so much for New Hampshire; I always miss my family. No, no...of all places, I'm homesick for Okinawa. Next week it'll be one year since I've been on the tropical island I learned to love and hate all at the same time. I can hardly believe it.





Of course, in all of these pictures, you can't see the humidity. The awful drivers. The certain building on Camp Foster that contained some of the worlds worst leaders that shall remain nameless and made lives hell. Regardless, it still had so much beauty and culture and I miss it.

When I first moved to Japan with Cody, there was a restaurant next door to his work that we used to go to every Wednesday. That had this awesome buffet and what we like to call Pasta Day. You would go and put all of your fixings in a bowl (I used garlic, onions, peppers, red pepper flakes, ham, pepperoni, and black olives). A cook would saute it for you, ask what kind of sauce you wanted (between marinara, shrimp sauce, and pesto, I always chose pesto), then what kind of pasta (I got ziti!). Mix it all together, and voila! You have Pasta Day pasta.

Sometimes I go through my fridge and try to piece every item that needs to be used up and think of what I might be able to make. Pasta Day is a perfect meal for this! Leftover veggies? Saute them and mix 'em with pasta!



Pasta Day!
Prep time: 10 minutes
Cook time: 15 minutes

2 cups uncooked wheat penne, or pasta of your choice
4 cups water
2 tbsp olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1/2 onion, diced
5-6 baby bella mushrooms
1/4 cup kalamata olives, diced
1 tsp red pepper flakes (or however much you can handle!)
salt & pepper
1/4 tsp oregano
1/4-1/2 cup Pesto (either use a vegan store-bought pesto or try THIS recipe!)

1. Bring water to a boil over medium-high heat. Cook pasta according to package or to taste! Drain.

2. Heat olive oil in a large skillet over medium heat. Add both peppers, onion, and mushrooms. Saute until mushrooms are nice and brown but other veggies still have some crispiness. Add the olives and spices.

3. When your veggies are done cooking, add the pesto to the skillet and reduce heat to low. Add the pasta, mix it all up, and serve!



If you're like me and sometimes you're not sure what to make for dinner or how to use up shtuff in your fridge and/or pantry, this is one of those great recipes that'll help you out. Add or remove whatever you want, use marinara instead of pesto, cook up whatever pasta you have...there you go. Pasta Day!

Curried Butternut Squash Soup

Sometimes I just want soup. In a bowl, in a mug, whatever the case may be, soup is as soothing to me as a glass of wine in hand while taking a bubble bath. Ok, not that soothing, but soothing nonetheless.

I'm also a huge fan of butternut squash. Mashed up like potatoes, cubed and roasted, or in ravioli, I have a soft spot for this yummy fruit-veggie. Combine my love of soup and butternut squash and you have one happy vegan. This soup was fairly simple to make, plus, all I had to go out and get was the squash!



Curried Butternut Squash Soup
Prep time: 10 minutes
Cook time: 60 minutes, plus 10 minutes

1 butternut squash, halved and seeded
1 large onion, peeled and quartered
1 medium head garlic
6 cups vegetable broth
1 bay leaf
1 teaspoon brown sugar
1 teaspoon mild curry powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
salt and pepper to taste
1 cup plain soy yogurt

1. Preheat oven to 350° F. Line a baking sheet with parchment paper or aluminum foil.

2. Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables. Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.

3. Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in soy yogurt. Remove bay leaf and serve hot.


*I double checked this recipe and its analysis. It is correct. 111 calories. It's a little high in sodium, but if you use low sodium vegetable broth, that'll knock some of it outta there for you!

This soup had the sweetness of the butternut squash and brown sugar with the pungent flavor of the curry topped with the smoothness of the yogurt. It was even better the second day. Pair it with a samich or some homemade bread and you've got yourself a meal. Enjoy!

KALE CHIPS!!!

FINALLY!!!

These are long overdue, and if it weren't for my darling friend, Lori, I might have completely forgotten about them (forgotten to blog them, not make them. They're a staple in our house now.) When I try to explain these chips to people, I get the crazy eye. To put in perspective how delicious these are, though, check this: Cody has bought seeds to plant kale in our garden so we can have Kale Chips whenever we want. Bring it! (<---Do people still say that? Really?)


Buffalo Wings & Kale Chips


Hummus Wrap & Kale Chips


Black Bean Burgers & Kale Chips

As you can see, we love these chips. So without further ado...

Kale Chips
Prep time: 5 minutes
Cook time: 10-15 minutes

1 bunch of kale
1 tbsp vegetable oil
1 tbsp apple cider vinegar
salt

1. Preheat oven to 350° F. I don't even use a baking sheet for this; I just use aluminum foil. Break the kale into large chip-size pieces.

2. Combine the oil and vinegar. Sprinkle over the kale, then season with salt, to taste. Bake for 10-15 minutes or until crispy.

THAT IS IS!!!
You will be absolutely amazed and delighted with the crispy, delicious flavor of these chips. Plus, check THIS out:



Now, as you will when you bake these, you aren't eating all of the oil that remains left on the foil (which is still such a trace amount, you don't have to feel guilty), so there are even less calories than what's above. So go ahead! Eat up!

Southwest Bean & Corn Salad

Another post for lunch! I swore I would try my hardest not to post salads on my vegan blog because that's what we're thought to only eat. However, this is not your traditional salad. There's not lettuce! There's no spinach! There's no "greens" to form your base. This salad is composed of beans, which leaves you fuller and more satisfied. WARNING: If you're going on a date or plan on being around people, eat this with caution. The amount of fiber in it is going to gas you up!

As I was mixing it together last night, Cody asked, "Why don't I get fancy lunches?". I let him pack himself a meat sandwich every day. He doesn't rate my delicious beans. :) He did, however, help me with the flavor on this one, so I'll let him pack some if he so chooses.



Southwest Bean & Corn Salad
Prep time: 10 minutes

1 15-oz can black beans
1 15-oz can garbanzo beans
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 red onion, diced
1/3 cup green olives, thinly sliced
1 1/2 cups corn (I had frozen on hand, so I just added a bit of water in a bowl and heated in the microwave)
Juice of 2 limes
1-2 tsp cumin
1/2 tsp hot pepper
3 tbsp olive oil
1/2 tsp chili powder
1/2 tsp Mrs. Dash Southwest Chipotle Seasoning (Per Cody's suggestion, if you have it!)
Salt & pepper, to taste

1. Heat your corn in the microwave if it's frozen. Drain and rinse both beans. Combine all three in a large bowl.

2. Chop the peppers, onions and dice the olives. Mix with the corn and beans. Juice the 2 limes directly over the bowl. Drizzle with olive oil.

3. Add in all of your spices. Mix well. Taste; decide whether or not it needs anything else! Remember: it's going to get even more flavorful the longer it sits. I can't wait to taste it after a night of swimming in delicious marinade!



Cody just pointed out that there is 10 grams of fat. It's good fat, people! This is low sodium! Super high in both protein AND fiber! I swear, I get more protein now than I did when I consumed animal flesh. This salad is just delicious. Great for packing in a tub and bringing to lunch. Or pairing with a light dinner. Or putting in a pita and calling it a sandwich. Triple Score!!!

It's a Wrap!

A friend of mine asked me this week if I would get some posts up that are easy, healthy lunch options so he can get rid of fast food. I'm up for a challenge, especially one that is beneficial to people I care about! It always makes me happy to see people make positive changes in their lives, whether they're giving up sugar or boycotting processed foods. The next few posts are going to be lunch-friendly, heating not necessary, carry in a brown paper bag lunches!



Veggie Wrap
Prep time: 5 minutes

1 large wrap, I prefer Mission Garden Spinach Wraps
2-4 tbsp hummus, any kind will do!
1/4-1/2 cup baby spinach
1 carrot, shredded
1/4 cucumber, peeled and thinly sliced
A few olives, chopped (I'm obsessed with kalamata!)
Whatever else tickles your fancy! (Cody had jalapenos. You could add tomatoes, bean sprouts, lettuce, peppers, whatever is in your fridge!)

1. Lay your wrap on a large plate or clean work surface. Smother the center with a thick layer of hummus. Top with all of your vegetables and roll the side once. Folding in the two perpendicular sides, carefully and tightly roll the longer side the rest of the way. I really hope that made sense. If it didn't, swing by your local Mexican restaurant and ask if you can watch them roll a burrito. :)

*NOTE: If you're packing this to work and you're not going to eat it for a few hours, I would wait to put the hummus in. It's going to make your wrap soggy. Consider using it to dip, or just spread on each bite.



Tune in the rest of the week when I post a delicious bean salad that Cody & I worked on together. I suppose I'll also put up my recipe for kale chips. I've been showing them off so much. It just doesn't seem fair not to.

Buffalo Wings

Two weeks ago, Cody & I drove up to Colorado Springs with our good friends, Erik & Stephanie. Erik is from Colorado and he & Stephanie lived there for 8 years. We drove up to see Manchester Orchestra (if you haven't listened to them, get on it!). We got to meet some of their good friends, their family, and ate loads of good food! My favorite place, by far, was Trinity Brewery. They had great beer AND great food. Their menu was dedicated to vegetarians and vegans. Stephanie got the tempeh sliders and I got the Buffalo Wings with mustard beer dipping sauce and a side of sweet potato fries. Mmmmmmmm.

You know me: recreator extraordinaire! I literally couldn't stop thinking about going home and making buffalo wings. It was all I could talk about. I didn't want my little wings to be gone! We made it safely back to Albuquerque on Monday and I made them for dinner that night. :)

You can find the recipe for the seitan HERE...it's the first recipe. Once it has cooled and is ready to use, head on to this post and get your buffalo on!

Buffalo Wings
Prep time: 10 minutes
Cook time: 15 minutes

Make sure you start your SEITAN ahead of time!

1/4 cup flour
1 tsp garlic powder
salt & pepper to taste
4 tbsp vegetable oil
1/2 cup Frank's Hot Sauce, or hot sauce of choice
4 tbsp butter, melted

1. Break the seitan into wing-size pieces. In a large pan, heat oil over medium heat.

2. In a shallow bowl, combine the flour, garlic, salt, and pepper. Dredge the seitan pieces in flour, making sure to cover all of it. Carefully drop each piece in the oil. Let the seitan cook for 5 minutes, or until browned. Flip on all sides and brown.

3. While the seitan is cooking, heat the hot sauce and better in the microwave or small saucepan over low heat. Mix until well incorporated.

4. Remove the seitan from the pan. Pour the hot sauce mixture over your seitan, making sure to coat each piece. I then put mine on a skewer and served!



(Yes, kale chips....so good...)

The next night, I had extra seitan, so I made more buffalo wings and made a calzone. I filled it with spinach and kalamata olives....mmmmm......



The seitan has a nutritional value to drool over. I'm pretty impressed with it.



Add the buffalo sauce to it, it's still not so bad.



So go ahead. Indulge!

Crazy times calls for crazy foods!

WOW!
We have had a really busy couple of weeks. Between trying to get 100 miles ran in the month of January (only getting 93...sad...), school starting back up, the loss of a very dear friend, and traveling to Colorado, we have been a little out of sorts. I feel awful I've been neglecting my blog.

I just put six different food pictures on my desktop so every time I get on my computer, I'll be reminded that I have a blog to write! This one is going to be pretty short and sweet.

Have you watched Man v. Food yet? We get it on our instant stream and I have to admit, I love watching this show. 1. It reminds me why I've chosen a vegan lifestyle. 2. It makes me laugh when I realize how many places in America are all about how much food you can shove down your gullet. 3. It sometimes makes me want to recreate the food. Sometimes. Plus, I think Adam is adorable in a Fred Savage sort of way.

Anyway. Adam went to Detroit to taste some Coney Dogs (which I've always called a Chili Dog, but tomato, tomaaato.) and it made me really really really want one. Lucky for me, Cody is always in the mood for my CHILI, so I made a batch, knowing there would be leftovers. I went to my favorite Sunflower Market the next day, picked up some Smart Dogs and buns, and created my own Coney Dog.

Cody pointed out that the Smart Dogs aren't all that great. If you are fond of the taste of meat bi-products, you might not like these mock dogs. I, however, think they're swell. I fried them up in a pan over medium heat, put them in a toasted bun, then smothered them with hot chili and yellow mustard. The chili and the mustard is enough to cover the slightly-bland taste of the Smart Dogs and the amount of protein and potassium you get is outrageous. Plus, when you read the label to your Smart Dogs, you know and are familiar with every. last. ingredient. Amazing, right?



I'm Elizabeth Bond, and today, in the battle of Woman v. Recreating Food, Woman definitely won.

AB-No-C Sandwich

One of my all-time favorite restaurants here in Albuquerque is Annapurnas World Vegetarian Cafe. Almost everything on the menu is vegan, and if it isn't, they can make it work for you! Such is the deliciousness that is the ABC Sandwich. Avocado, Tempeh Bacon, and Cheddar Cheese. When I ordered mine for the first time, I ordered no cheese, no tomato (because tomato is my enemy), and instead of the chipotle dressing, I got garlic Vegannaise. There are three different choices for bread. Yeah, three. I got mine on fococcia. Yum! It was so darn good. The bacon was crispy and delicious, the avocado was ripe, and it comes with spinach in it as well, which adds a nice, healthy punch.

I just had to make this myself.

I went out in search of my own AB-No-C Sandwich ingredients. I bought the spinach. I bought Tempeh Bacon. I bought some rustic bread to use. Then I decided that this needs to go in the panini press. AND I need to use Vegannaise Aoli instead of the garlic Vegannaise. Oh boy, it was tasty. My mouth is watering right now. Seriously.



AB-No-C Sandwich
Prep Time:10 minutes
Cook time: 5 minutes

4 servings

8 slices bread of your choice, something good & hearty
2 tbsp soy butter (I use Earth Balance)
1/4 cup Vegannaise
2 tbsp Vegan Pesto
2 cups baby spinach
2 ripe avocado
2 tbsp olive oil
1 package Tempeh Bacon

1. In a steamer, steam the baby spinach until just tender. Set aside. In a small bowl, combine the Vegannaise and pesto until smooth. This makes your aoli. Yes, you will fall in love with it and want to put it on everything. It's ok.

2. In a large frying pan, heat the olive oil over medium heat. Cook the Tempeh Bacon slices until they shrink up a bit and are crispy. Yum, crispy Tempeh Bacon!

3. Slice up your avocado! Make sure it's nice and thin so it doesn't bulk up the sandwich unevenly. Now assemble your sandwich! If you're using a panini press, make sure it's heated to medium-high heat. Lightly butter your bread, place it on the panini, then layer your aoli, bacon, spinach, and avocado. If you're not using a panini, don't butter, just layer and enjoy!!!



This sandwich is amazing, especially served with a cup of soup. It's perfect for summer. It's perfect for winter. I'm going to make it over and over and over again! Stay tuned for the amazing cupcakes I served for dessert with this sandwich...

Maple Glazed Tempeh

Oh, tempeh. If you have never experienced with this meaty, soy tastiness, don't worry. I totally understand. If there's anything stranger and more hippy than tofu, it's tempeh. I've only used it once before and it was in Spicy Tempeh Sushi Rolls. It was definitely an experience.

Tempeh, or tempe in Indonesian, is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempeh is unique among major traditional soyfoods in that it is the only one that did not originate in China or Japan. It originated in today's Indonesia, and especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins compared to tofu, as well as firmer texture and stronger flavor. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue.

We had the sister-in-law over for dinner last night as her husband is off saving the world. I didn't really want to spend money on groceries, so I searched the fridge and pantry for possible meals. I had purchased some tempeh a few weeks ago, thinking I might make sushi again. I also had some carrots and a box of couscous (yum!) so I searched online for a tempeh recipe. I decided on a maple recipe since I had all the ingredients and it would work really well with the carrots. Without further adieu...



Maple Glazed Tempeh
Prep time: 15 minutes, plus marinading time
Cook time: 15 minutes

8 ounces tempeh
3 tablespoons soy sauce
3 tablespoons maple syrup
1 teaspoon rice vinegar
2 cloves garlic, peeled, crushed and chopped
1/2 teaspoon powdered chipotle (or a couple pinches of cayenne)

1. In a saucepan over high heat, steam the tempeh for 10 minutes. Cool. While steaming, combine all the ingredients in a shallow dish or pan.

2. Slice the tempeh into 4 triangles, then slice in half width-wise, making 8 thin triangles. Soak in the marinade for at least 30 minutes or up to 24 hours.

3. In a large pan over medium heat, spray with nonstick spray. Add each piece of tempeh carefully, making sure not to tear. Cook on one side for 7 minutes, adding marinade on top as you go. When you flip it, flip carefully. The color should be a deep maple color...if it starts to get a little black, that's ok! It adds flavor!

4. When both sides are cooked, serve!



I'm not going to lie, it was delicious! It had a chewy texture and completely took on the flavor of the marinade. My bet is that this would be good over rice, a salad, grilled...it's so versatile! If you're afraid of tempeh, get over it! Give it a whirl!

Potato & Leek Soup

This post is being written for two reasons: 1. The recipe is from an amazing woman who I admire and respect so much...Living and Loving In LA!!! She just ran her first marathon yesterday and I'm just so impressed with her. She put this recipe up like, one week ago because she was sick with the flu. (Yes, she was sick with the flu and then ran 26.2 miles. I know. Be impressed.) 2. This is such a warm, thick, wintery meal I thought it would be perfect for all my friends and family in New Hampshire who are on their second snow fall of the season. In October. Boo!!!

The soup is really simple and doesn't require a lot of ingredients. I had to have brother-in-law-Chuck bring their food processor because ours is a mini processor; when the soup is done cooking, you blend it up to create a smooth, creamy dish. Deidra called it Mashed Potato Soup because it was very potato-y. Which is good. Cody said he felt like he was cheating potatoes, but he ate his entire bowl. :) I loveloveloved it. After we were done eating, my belly was really warm, so if winter nights are sneaking up on you too fast or you're feeling a little under the weather, I highly recommend this soup!



Potato & Leek Soup
Prep time: 15 minutes
Cook time: 30+ minutes

2 tbsp olive oil
4 garlic cloves, minced
4 Leeks, white and light green parts only, washed, trimmed and sliced into coins
5 lbs potatoes, peeled and diced
2 - 32 oz. containers vegetable broth (I use Better Than Bouillon!
Unsweetened soy, almond, or rice milk...whatever you have on hand
Chives, optional, for garnish
Soy Cheddar Cheese, optional, for garnish

1. In a large pot, heat olive oil over medium-low heat. Saute the leeks and garlic until soft but do NOT let them brown. Add potatoes and cover with the broth. Cook until potatoes are mushy, about 30 minutes, stirring occasionally to prevent burning on the bottom of the pan.

2. Remove pot from heat, and slowly start transferring the soup to either a blender or food processor. Blend the soup with some milk until it's a smooth and creamy texture. Continue blending and mixing until all of the soup is smooth. Top with either chives, like I did, or soy cheddar cheese.



Make sure to check the consistency of the soup as you add the milk. It is a thick soup but can easily be thinned out by adding more milk. After each addition of soup was blended, I put it straight into a bowl and added chopped chives on top. We paired it with some Eggplant Panini, which made Cody quite happy. I'm psyched that there are massive amounts of leftovers!